Beef Rendang

Step up your braising game.

5 servings
4 hours 30 minutes
Keith McBrayer

Ingredients

Braising meat

  • Beef chuck, cubed
    ~ 3 lb
  • Salt
    as needed
  • Neutral oil
    a spoonful

Aromatic paste

  • Garlic, diced
    5 cloves
  • Shallots, diced
    2-3
  • Fresh ginger, diced
    2 spoonfuls
  • Turmeric powder
    2 spoonfuls
  • Galangal Root, diced
    2 spoonfuls

Spices

  • Cumin
    a spoonful
  • Ground coriander
    a spoonful
  • Coconut Flakes
    a spoonful

Braising liquid & flavorings

  • Coconut Milk
    ~ 700 g
  • Lemongrass
    2-3 stalks
  • Makrut lime leaves
    2-3

Method

Step 1: Salt & sear the beef

Generously season the meat chunks with salt on each side.

Heat a Dutch oven or pot over medium-high heat and add the oil. the beef in batches until well .

Step 2: Make the aromatic paste

In a mortar & pestle or food processor, puree aromatics into a rough paste.

Add to the braising pot with the meat, making sure it’s enough to coat each piece after mixing. Stir and the mixture until the paste starts to and cling to each piece.

Sprinkle the ground spices over top.

Step 3: Add the remaining ingredients & braise

Add the whole lemongrass, lime leaves, and coconut milk - enough to just cover the meat.

Cover the Dutch oven and pop into a 300°F/148°C oven to for 3-5 hours or until the meat is completely fork tender.

Let it rest and cool out of the oven for at least an hour.

Step 4: Shred & serve

Shred the meat to your desired consistency. Taste and adjust with more salt, if needed. Serve over rice!

“This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook. If you want to take your braising game to the next level, there’s no better place to start than with this savory and complex dish.”

Keith McBrayer
Creator

Watch & Cook

Nutritional Information

entire recipe
Calories3354
76g
210g
316g

Show macros split into…

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Recommended: 5 servings

FAQ

Are there other cuts of meat I could use?

Yes - any tough cut like short rib, brisket, or cheek would work here too.

What if I can’t find Makrut lime leaves?

Makrut lime leaves are frequently used in Thai cooking. They have a bright & citrus flavor. You can use the zest of a lime as a substitute for the lime leaves. Substitute about 1/2 limes’s worth for the 2 lime leaves.